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Hereford Beef Olives




Source of Recipe


the web


List of Ingredients




Streaky bacon - 3 rashers, finely chopped
Onion - 1 small, chopped
Fresh parsley - 2 tsp, chopped
Fresh breadcrumbs - 100g (4 oz)
Shredded suet - 110g (4 oz)
Dried mixed herbs - ¼ tsp
Egg - 1 small
Lemon - 1
Topside beef - 8 thin slices weighing about 700g (1½ lb)
English mustard - 1 tbsp
Plain flour - 3 tbsp
Butter - 25g (1 oz)
Vegetable oil - 2 tbsp
Beef stock - 450ml (¾ pint)
Onions - 2 medium, sliced



Recipe



Pre-heat oven to 170 °C / 325 °F / Gas 3.

Mix the bacon with the onion, parsley, breadcrumbs, suet, herbs and egg. Add the grated zest of half the lemon and 1 teaspoon of the juice.

Put the meat between sheets of greaseproof paper and beat out with a meat mallet or rolling pin.

Spread mustard thinly over the meat, then divide the stuffing equally between the pieces. Roll up and secure with strong cotton or fine string. Toss in the flour.

Heat the butter and oil in a shallow flame-proof casserole into which all the beef olives will just fit. Brown them well, then remove them from the pan.

Stir the remaining flour into the pan residue and brown lightly. Gradually stir in the stock and bring to the boil. Return the meat to the pan.

Scatter the onions over the meat. Cover and bake for 1½ hours or until tender.